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Home / Recipe: Perfect Jamie Olivers Smokin' Chicken Chowder

Recipe: Perfect Jamie Olivers Smokin' Chicken Chowder

Jamie Olivers Smokin' Chicken Chowder. Strip all the meat you can from the carcass, shred and put aside. Place the carcass and any bones in a pot and use the end of a rolling pin to smash them up a little. This leeches the calcium out of the bones.

Jamie Olivers Smokin' Chicken Chowder A Jamie Oliver recipe I slightly adapted to add more nutrients and flavour. Jamie says: "Every time I eat this soup it makes me incredibly happy. Always check the publication for a full list of. You can have Jamie Olivers Smokin' Chicken Chowder using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Jamie Olivers Smokin' Chicken Chowder

  1. It's 1 of left over chicken carcass, plus up to 200g left over cooked chicken.
  2. It's 1 of brown/cooking onion.
  3. You need 2 of carrots.
  4. It's 1 of large potato.
  5. It's 1 of stick of celery.
  6. Prepare 1/2 of bunch flat leafed parsley.
  7. You need 4 of rashers smoked streaky bacon.
  8. It's 500 grams of frozen sweetcorn.
  9. You need 100 ml of or more single cream.

Jamie Olivers Smokin' Chicken Chowder instructions. Strip all the meat you can from the carcass, shred and put aside. Place the carcass and any bones in a pot and use the end of a rolling pin to smash them up a little. This leeches the calcium out of the bones.

Jamie Olivers Smokin' Chicken Chowder step by step

  1. Strip all the meat you can from the carcass, shred and put aside. Place the carcass and any bones in a pot and use the end of a rolling pin to smash them up a little. Cover with water (approx 2 liters) and add a capfull of organic apple cider vineger. This leeches the calcium out of the bones. Bring to the boil and simmer for at least half an hour..
  2. Meanwhile, peel the vege and cut into 1cm dice. I threw the peels into the stock along with the end of the celery you don't use and some of the celery leaves to give it more flavour and nutrients. I also added the magic dust from this site as it's an amazingly tasty seasoning. https://cookpad.com/us/recipes/345941-the-magic-dust.
  3. Finely slice the parsley stalks and the bacon. Fry bacon in pan over med heat until golden and crispy. Set aside, leaving pan on the heat. Add your vege and parsley stalks to pan of bacon fat and cook for approx 25 mins until soft, stirring regularly..
  4. Pour the stock through a sieve into the vegie pan. Add the corn and leftover chicken, then bring to the boil and simmer for 5 minutes. Use a stick blender or processor to blitz a quarter or more of the soup until smooth. Return back to pan, leaving the rest chunky..
  5. Remove from heat and add the cream and season to taste. Serve topped with crumbled bacon and parsley leaves. Delicious dunking my savoury muffins into this https://cookpad.com/us/recipes/353654-heidis-savoury-muffins.

Bring to the boil and simmer for at least half an. A Jamie Oliver recipe I slightly adapted to add more nutrients and flavour. This recipe is meant to use up a leftover roast chicken If you prefer your chowder to be on the smooth side, you could blitz it just a little with a stick blender, otherwise just leave it nice and chunky. Shred the chicken and add it to the pan with the cream. A Jamie Oliver recipe I slightly adapted to add more nutrients and flavour.